Kedgeree - a Victorian breakfast idea
A dish of kedgeree makes a substantial and nutritious gluten free breakfast that the whole family will enjoy.
Popular in Victorian times, you can still find it on the menu in country house hotels, but it is simple to make at home.
The following recipe serves two people but it is easy enough to double the quantities for a family of four.
- 4oz (100g) cooked, long grain rice
- 2oz cooked, smoked haddock, cod or salmon
- 2 hard boiled eggs
- 2 medium tomatoes
- Seasoning to taste
- 2 fl oz single cream (if lactose intolerant, substitute soya cream or rice milk)
- 1oz butter or margarine
- pinch cayenne pepper
How to cook kedgeree
- Remove any skin and bones from the fish and flake into pieces. Chop the tomatoes and 1 of the hard boiled eggs and add to the fish along with the rice.
- Heat the oil (or cream and butter) in a frying pan and then add the fish, egg, tomato and rice mixture. Stir very gently trying not to break up the fish, and heat through.
- Season to taste and add the pinch of cayenne pepper if desired.
- Serve the kedgeree with the remaining egg, sliced or quartered, on a warmed plate with hot, buttered, gluten free toast.
There is some debate as to the origins of this breakfast dish.
Some say it is Scottish, while others insist that it has Indian origins and was brought to Scotland from there. The Indian connection perhaps hails from the fact that some kedgeree recipes include spices or curry powder, along with coriander.
It used to be that the only smoked haddock you could buy was golden yellow. This is not its natural color, but instead a result of dying the fish. It is now possible to buy un-dyed smoked haddock, which is white in color.
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